How To make Carrot and Acorn Squash Soup

1 acorn squash

baked
8 cups vegetable broth
1 teaspoon salt
2 teaspoons thyme
1 1/2 teaspoons dill
3/4 teaspoon white pepper
1 onion :

chopped
1 1/2 pounds carrots

grated
2 cloves garlic :

minced
1/2 cup rolled oats
1 tablespoon olive oil
1 7/8 quarts water
Saute onions in olive oil in a large soup pot. Add garlic, herbs, salt and pepper. Add remaining ingredients and cook till carrots are tender. Puree in blender or food processor.